Pan Fried Duck Breast with Blackberry Sauce
A delicious dinner party worthy meal made in under 30 minutes! I was inspired to make this after seeing a gorgeous recipe on @lilandlife it was duck with blueberry and apple sauce 😍 hers looked so good I thought I needed to make my own version so here it is.
The recipe
Pan Fried Duck Breast with Blackberry Sauce
Ingredients
Method
Season the duck breast generously and place in a cold pan skin side down. Now turn the hob to a medium heat and cook for 5-7minutes until the fat starts to render and the skin is beautifully golden. Turn over and transfer to an oven of 210 degrees for 5 minutes. Remove from the oven and leave the duck to rest somewhere warm.
Drain most of the duck fat from the pan (keep for roast potatoes 😋) and add the mushrooms. Cook on a high heat for 3-5 minutes depending on the size. Set aside and keep warm.
Add a little oil if needed, now add the garlic and ginger for 2 minutes. Place the vinegar, red currant jelly and blackberries (saving some for garnish) in the pan reduce to a low/medium heat. Stir and crush the blackberries. Keep stirring until you have a glossy sauce that has evenly combined. Add the remaining blackberries and remove from the heat.
Steam the cavolo nero for 5 minutes until tender and drain thoroughly.
Slice the duck and arrange on top of the cavolo nero. Sprinkle with mushrooms and drizzle with the warm sauce.
Serve with potatoes.
https://www.simplyfoodbymandy.co.uk/post/pan-fried-duck-breast-with-blackberry-sauce
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Season the duck breast generously and place in a cold pan skin side down. Now turn the hob to a medium heat and cook for 5-7minutes until the fat starts to render and the skin is beautifully golden. Turn over and transfer to an oven of 210 degrees for 5 minutes. Remove from the oven and leave the duck to rest somewhere warm.
Drain most of the duck fat from the pan (keep for roast potatoes 😋) and add the mushrooms. Cook on a high heat for 3-5 minutes depending on the size. Set aside and keep warm.
Add a little oil if needed, now add the garlic and ginger for 2 minutes. Place the vinegar, red currant jelly and blackberries (saving some for garnish) in the pan reduce to a low/medium heat. Stir and crush the blackberries. Keep stirring until you have a glossy sauce that has evenly combined. Add the remaining blackberries and remove from the heat.
Steam the cavolo nero for 5 minutes until tender and drain thoroughly.
Slice the duck and arrange on top of the cavolo nero. Sprinkle with mushrooms and drizzle with the warm sauce.
Serve with potatoes.